Nibbles

This party food, or just anytime snack recipe originated in Rocky Mount, North Carolina.

Ingredients

Dry ingredients

  • 2 boxes (16 cups/1 kg/2.2 lb) rice Chex cereal
  • 1 box (8 cups/500 g/1.1 lb) wheat Chex cereal
  • ⅔ box (5 cups/320 g/11 oz) Cheerios
  • 1 bag (3 cups/250 g/8.8 oz) thin pretzels
  • 1 lb (6 cups/450 g) peanuts
  • 1 lb (6 cups/450 g) pecans
  • 1 can (3 cups/250 g/8.8 oz) cashews
  • Salt to taste

Sauce

  • 3 sticks (375 g/13.2 oz) margarine
  • Heaping ½ cup (150 g/5.3 oz) bacon grease
  • 1¾–2 tablespoons garlic salt
  • 2 tablespoons plus 1 dash Worcestershire sauce
  • Heaping ½ teaspoon Accent seasoning (MSG)
  • 2 heaping tablespoons peanut butter
Nibbles

Photo: UwUntu by OBLIVIONVX#2209 & DUXI#4361 Ubuntu by Canonical Ltd. Nibbles by Sean MacIsaac, Ian Peters, Andreas Rosdal, Guillaume Beland, Iulian-Gabriel Radu Screenshot by PantheraLeo1359531 😺 (talk) / Wikimedia Commons / CC BY 4.0

Procedure

  1. Melt and combine the sauce ingredients.
  2. Combine all dry ingredients except salt in a large canning pot.
  3. Sprinkle a little of the sauce mixture over dry ingredients, and shake well. Repeat until sauce is gone.
  4. Salt the mixture by sprinkling and shaking in the same way.
  5. Bake 1½–2 hours at 200 °F (95 °C) in covered canning pot.
  6. Remove frequently to shake.

Notes, tips, and variations

  • Put the sauce in a canning jar, and punch several holes in the lid. Sprinkle by turning the jar upside down.
  • It took up to seven times of sprinkling and shaking to salt the mixture.
  • It is possible to substitute some vegetable oil for the bacon grease, but the result is less authentic.